Cheese Vegetable Chowder
Submitted by pieman
Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of soup that turns a cold evening into something worth coming home to.
Sautéed cabbage, onion, celery, peas, and carrots simmer gently with creamed corn and milk before a generous pile of sharp cheddar gets stirred in until velvety smooth.
It’s thick, warming, and packed with vegetables without trying too hard to be healthy. Just honest, satisfying chowder.
One pot and 30 minutes is all you need.
Chef Tips
- Use the sharpest cheddar you can find since milder cheese will get lost among all those vegetables
- Keep the heat low once the milk goes in to prevent scorching on the bottom
- Stir the cheese in off heat or on the lowest setting so it melts smoothly instead of turning grainy
Ingredients
Directions
Sauté cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently.
Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally.
Add cheese, stir until melted.
Yield: Approximately 2 quarts.
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